Recipe: Roasted Brussels Sprouts & Butternut Squash

This side dish is super easy to make, incredibly delicious, and healthy too...what more could you want?? I like to pair it with a lean protein like organic turkey, or lentils if you're vegetarian. The prep work only takes a few minutes, and then you pop it all in the oven while you cook your protein and you've got a well-balanced and nourishing meal in no time!

What you'll need:

• 2 cups Brussels sprouts, rinsed and halved

• 2 cups butternut squash, cubed

• 2 tbsp Olive oil + more for greasing

• Pink Himalayan salt

• Coarse black pepper

• Garlic powder

• Optional: 1/4 cup slivered almonds; 1/4 cup dried cranberries

Directions:

1. Pre-heat oven to 425˚ F.

2. In a large bowl, combine all ingredients. Toss well to coat everything evenly.

3. Coat baking sheet with olive oil. Spread the veggies evenly on baking sheet.

4. Bake for 25-30 minutes, depending on how crispy you like them.

5. Enjoy!

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Much love,

Megan

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